How to Cut Ribeyes from a Prime Rib
Grab your friends and go all-in on an A5 Prime Rib. Rich, buttery and supremely tender, it’s magnificent as-is or cut into Ribeye steaks.
SUPPLIES
- Prime Rib
- Tray
- Cutting board
- Super sharp knife
- Vacuum sealer (if freezing) — we like the FoodSaver
INSTRUCTIONS
- Thaw your Prime Rib in the fridge about halfway (it thaws at a rate of about 7 to 8 hours/lb, so take it out after thawing for a day) to make it easier to cut. Make sure to place the Prime Rib in a tray or pan to catch any liquids that may come out during the thawing process.
- Take the semi-thawed Prime Rib out of the fridge and place it on a cutting board. Begin cutting ¾ inch vertical slices against the grain, using long strokes. If you’re having trouble cutting it, you can switch to a serrated knife. You don’t need to trim away any of the fat.
- Work quickly as the warmth of your hands could melt some of the fat on the Prime Rib. You should be left with approximately five to six 16-oz steaks.
- If you don’t want to cook your steaks right away, use a vacuum sealer to preserve your Ribeyes. Seal them individually and refreeze them as soon as they are cut to preserve their bloom (the natural redness). **A vacuum sealer is incredibly important because it helps to remove all air, preventing any browning in the freezer. The high fat content in Japanese Wagyu helps your steaks retain moisture, so refreezing them should not affect the quality.
